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Do You Have Gluten Whiplash?

Going gluten free can be a saving grace for many. However; a common clinical manifestation called Gluten Whiplash occurs for many who do not go TRUE gluten free. The Gluten Whiplash Effect typically occurs 3-6 months after starting a gluten free diet. Let me explain. When one initially goes gluten free, a state of dietary distress and confusion sets in. Many limit their diets to an extreme because they are not quite sure what to eat. The typical gluten free diet learning curve takes 8-12 weeks. This is because one must spend enough time educating themselves about acceptable products, restaurants, etc. During this time, the body starts to heal and most people do very well noticing dramatic improvements in their health. Once the learning curve is conquered, people tend to gravitate toward the processed, packaged “gluten free” food items. People tend to get lazy and make the choice of convenience over health. BIG MISTAKE! This is where Gluten Whiplash tends to set in.

What is Gluten Whiplash?

Gluten whiplash is a clinical phenomena that I have observed over and over again where a patient starts to develop disease symptoms after being gluten free for several months. The typical case coincides with the liberal use of processed “gluten free” products. For detailed information on this, watch this video now.

Gluten Free Diets Are Failing to Adequately Heal Patients

Certainly the increased availability of processed traditional gluten free foods has helped spread awareness on this very important topic. However; it has created a secondary problem. People going gluten free who use a large amount of these processed foods are not healing. Several studies have been done to confirm this. One can speculate as to why. I have given you examples and reasons above.

Let’s take a look at why:

  • Processed and packaged food is not healthy. One cannot expect to achieve or maintain good health eating unhealthy foods (I know, this should be a no brainer).
  • Many over the counter packaged foods contain cross contamination of gluten
  • Many “gluten free” products contain other types of grain based glutens that have been shown to cause similar damage in those with gluten sensitivity (learn more about this here).
  • Most processed “gluten free” products contain genetically modified grains that have been shown to be detrimental
  • Processed “gluten free foods contain high amounts of sugar, preservatives, chemicals, and are devoid of any significant nutritional value.
I know that many of you reading this can relate. I have personally seen this phenomenon clinically in more than a thousand patients. If you happen to fit the profile above, or if you are just not responding to a traditional gluten free diet, a TRUE gluten free may be an answer to your prayers. If you need help navigating the differences, sign up for the Gluten Free Health Matrix here.   In good health, Dr. Osborne – The Gluten Free Warrior

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